Chicken, Nectarine & Mozzarella Salad
The start of the last week of August already, time flies. It is also the last week at the office for me before I move off for a week of sightseeing in Spain's capital Madrid.
In order to capture the essence of the last days of summer, I packed a salad in my bento today. It holds a savoury/sweet combo which is always a hit in my book : I have a mix of young lettuce leaves with rucola, panfried chicken & yellow nectarine and (light) mozzarella, sprinkled with toasted pine nuts.
For fruits, today and probably the rest of the week, I have a selection of plums as they were in promotion this week when I went for groceries. And the usual apple.
Chicken, Nectarine & Mozzarella Salad recipe (2 servings)
200g chicken filet
2 tsp olive oil
2 nectarines (or peaches if you prefer)
2 tbs balsamic vinegar
0.5 tsp sugar
120g mixed lettuce
1/2 ball of light mozzarella
1 tbs pine nuts
Cut the chicken filet in strips (or dice the meat if you prefer). Heat 1 tsp of olive oil and panfry the chicken for 5 minutes until they are brown and ready. Reserve.
Heat the remainder tsp. Wash the nectarines, remove the core, cut them into pieces, put then in the pan and panfry them for 1-2 minutes until they are soft and brown.
Add the chicken pieces, the balsamic vinegar and the sugar and finish the cooking by stirring everything for 1 minute. Let cool.
Wash the lettuce. Put the chicken and nectarines on top. Dice the mozzarella, roast the pine nuts without adding any oil or butter. Sprinkle them on top of the salad.